Here is a simple and rich red velvet fudge recipe to try at home.
INTRODUCTION
Easy Red Velvet Fudge is a quick sweet you can make with a few basic items. The fudge looks bright and tastes creamy. It mixes white and dark chocolate with red food color for a classic red velvet look. You can make it in a square pan and cut it into small pieces. If you like strong chocolate syrup with dessert, you may also enjoy this easy hot fudge sauce recipe as a topping for ice cream or cake.
This recipe is good for gifts, parties, or a quiet night at home. The steps are simple and the result is rich. You can change bits of the recipe to make new flavors. The recipe is forgiving, so even beginners can get a nice result.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and forgiving. It needs no oven and comes together on the stove in one pan. The texture is smooth and melt-in-your-mouth. You can add sprinkles, nuts, or cookie bits for fun.
The flavors are familiar but special. Red velvet gives a light cocoa taste and the white chocolate makes the fudge creamy. It also looks bright and festive. If you like red velvet in other forms, try pairing this fudge with soft baked treats like fudgy red velvet brownies for a themed dessert table.
HOW TO MAKE Easy Red Velvet Fudge
This recipe uses simple steps and a low heat method. You will warm sweetened condensed milk and melt chocolate right in a pan. Then you will add the dry mix and the red color. Stir until smooth and set in the pan to cool.
The method is similar to other easy candy steps used for small treats like Grinch Oreo Balls with Red Velvet Oreos, though the final texture is different. This makes it a good, quick choice when you want candy fast.
EQUIPMENT NEEDED
- Small saucepan
- Heat-safe spatula or wooden spoon
- Measuring cups and spoons
- 8×8 or 9×9 inch square pan
- Parchment paper
- Cooking spray
- Mixing bowl (optional for extra toppings)
- Refrigerator space for cooling
Ingredients You’ll Need :
- 2 cups chocolate chips
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup flour
- few drops red food coloring
- sprinkles (if and as you want)
- 1/2 cup heavy or whipping cream
- 1 1/2 cups white chocolate chips
Some ingredients here repeat white chocolate chips. That is fine. You can use more white chocolate for a sweeter, creamier fudge. These items are common and easy to find in many stores. For softer fudge use full fat products. If you want a richer cocoa note, use dark chocolate chips.
I like to use known brand items when I bake for guests. Some of these items are the same as what you would find in classic cookie recipes like Hershey’s red velvet blossoms, so the flavors pair well.
STEP-BY-STEP INSTRUCTIONS :
- Prepare your square 8×8 or 9×9 inch pan with cooking spray and parchment paper. I always end up cutting all around the edges of the parchment paper so I can get it into the fridge easier to set after I pour fudge into it. Set aside.
- Get out and organize your ingredients. Measure anything you want to add into the fudge or on top of it so everything is ready to go!
- In a saucepan, over low heat, warm condensed milk until hot but not boiling.
- Add chocolate and white chips and food coloring.
- Stir frequently until melted, smooth and incorporated. If necessary to smooth out add 1 to 2 tablespoons of butter or shortening to assist in the melting process!
- Stir in flour until blended.
- Once flour is incorporated, add any ingredients you want to your fudge. Just remember the fudge is hot so if you are adding sprinkles, for example, add them to the mixture, stir two or three times and dump into your prepared pan. You don’t want your ingredients to melt.
- Pour into a square 8×8 inch lined pan, add or sprinkle anything you want to stick to the top of the fudge and set aside.
- Making the Drizzle
These steps give you a smooth and even fudge. Work on low heat and stir a lot near the end. This stops the chocolate from burning. Let the pan cool a little before you move it to the fridge. That helps keep the top neat.
HOW TO SERVE Easy Red Velvet Fudge
Cut the fudge into small squares for serving. Use a sharp knife and wipe the knife with a warm cloth between cuts for clean edges. You can place the squares on small paper cups for a neat look.
Serve at room temperature or slightly chilled. Room temperature will feel softer. Cold pieces will feel firmer. For parties, put the fudge on a plate with other red velvet items. You can also serve it with ice cream or a hot drink.
A sweet way to pair this is with soft cookies or simple cake slices. If you want a mix of cookie and fudge, try serving with Hershey’s red velvet blossom cookies for a themed spread.
STORAGE & FREEZING : Easy Red Velvet Fudge
Store the fudge in an airtight container. Keep it in the fridge for up to two weeks for best quality. Fudge can dry if left out for a long time.
To freeze, cut the fudge into pieces and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. Freeze for up to three months. To thaw, move the pieces to the fridge for a few hours or overnight. Do not leave the fudge at room temperature to thaw if your kitchen is warm.
SERVING SUGGESTIONS
- Serve small squares on a dessert plate.
- Pair with coffee, tea, or milk.
- Add a scoop of vanilla ice cream for a simple dessert.
- Use as a topping on warm brownies for an extra treat.
- Wrap squares in clear cellophane and tie with a ribbon for gifts.
These are basic ideas that keep the fudge as the main item. Try a bite with cream on the side to see how the flavors match.
VARIATIONS
- Nutty Red Velvet: Stir in 1/2 cup chopped pecans or walnuts before you pour into the pan.
- Cookie Mix: Add crushed cookies for a crunchy twist.
- Candy Bits: Mix in small candy pieces or chocolate chips.
- Mint Touch: Add a drop of mint extract for a mint and red velvet combo.
- Extra Drizzle: Melt extra white chocolate and drizzle on top for a bright look.
Small changes give you new flavors. Keep the base steps the same and swap one item at a time. This way you know what change you like.
FAQs
Q: How long does the fudge take to set?
A: It usually sets in the fridge in 1 to 2 hours. For firmer fudge, chill longer.
Q: Can I use cocoa instead of flour?
A: You can try a small amount, but flour helps give structure. Cocoa will change texture and taste.
Q: Do I have to use condensed milk?
A: Condensed milk gives the fudge its smooth, sweet base. You could use a different recipe without it, but this one needs it.
Q: Can I make this dairy-free?
A: For dairy-free, use dairy-free chips and a substitute for condensed milk. The texture will be different.
Q: Why did my fudge turn grainy?
A: Grainy texture can come from overheating or not stirring enough when adding dry items. Keep heat low and stir until smooth.
Q: Can I skip the red food coloring?
A: Yes. Without color it will look like a white chocolate fudge with a light cocoa note.
MAKE-AHEAD TIPS FOR Easy Red Velvet Fudge
Make the fudge up to a week ahead and store it in the fridge. Keep it in an airtight container to keep it soft. If you need to make it longer ahead, freeze in portions. Thaw in the fridge the day before you plan to serve.
If you plan a party, you can make the fudge two days ahead and add sprinkles or extra drizzle right before serving. This keeps the top fresh and bright. If you want a neat finish, score the top lightly when the fudge is nearly set, then cut after it is fully firm.
Easy Red Velvet Fudge
Ingredients
Method
- Prepare your square 8×8 or 9×9 inch pan with cooking spray and parchment paper.
- Organize your ingredients and measure any desired toppings.
- In a saucepan, over low heat, warm condensed milk until hot but not boiling.
- Add chocolate chips, white chocolate chips, and red food coloring.
- Stir frequently until melted, smooth, and incorporated. If necessary, add 1 to 2 tablespoons of butter or shortening to assist in melting.
- Stir in flour until fully blended.
- Incorporate any additional ingredients you want to add, and then pour the mixture into your prepared pan.
- Let the pan cool a little before transferring it to the fridge.
- Cut the fudge into small squares for serving.
- Serve at room temperature or slightly chilled. For best flavor pairing, serve with coffee, tea, or ice cream.